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Full recipe below, send it to a friend who’d love this! By: Katie Aubin, Karlee Rotoly, Tasty Ingredients (for 4 servings) 4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick 3 ½ teaspoons kosher salt, divided, plus more to taste 2 ½ teaspoons freshly ground black pepper, divided 5 tablespoons olive oil, divded ¾ lb fettuccine pasta (340 g), uncooked 1 large shallot, minced 6 garlics, minced 3 tablespoons all purpose flour 13.5 oz coconut milk (400 mL) 1 cup chicken stock (240 mL), or vegetable stock 1 tablespoon fresh lemon juice fresh parsley, minced, to taste Preparation Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken. Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes. Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper. Pour the sauce over the fettuccine and toss well to coat. Slice the chicken. Divide the
Rainbow Fruit Salad With Honey Lime Dressing 🥗 Full recipe below, send it to a friend who’d love this! By: Robin Broadfoot, Tasty Ingredients (for 4 servings) 1 lb fresh strawberry (455 g), quartered 4 kiwis, peeled and diced 2 mangoes, diced 2 bananas, sliced 12 oz fresh blurberry (340 g) 2 tablespoons honey 1 lime, juiced Preparation Quarter the strawberries and place into a large bowl. Dice the mango and place on top of the strawberries. Peel and dice the kiwi. Add into the bowl. Slice bananas and place in the bowl. Add in the blueberries. In a small bowl mix honey and lime juice. Pour syrup over the fruit and mix. Mix well. Enjoy!
Banana Bread Ice Cream Cake 🍌 Full recipe below, send it to a friend who’d love this! By: Alix Traeger, Tasty Ingredients (for 10 servings) 3 bananas ¼ cup butter (60 g), melted 1 egg ½ cup sugar (100 g) 1 teaspoon vanilla 1 ½ cups flour (190 g) 1 teaspoon baking soda 1 pinch salt 2 cups vanilla ice cream (290 g), softened 2 cups chocolate ice cream (290 g) Preparation Preheat the oven to 350°F (180°C). In a bowl, mash the bananas with a fork. Add in the melted butter, egg, sugar, and vanilla and mix until combined. Add in the flour, baking soda, and salt and mix again until just combined. Pour the batter into a loaf pan. Bake for 50 minutes, or until cooked through. Once cool, take the banana bread out of the pan and slice into three horizontal layers, widthwise. Line the loaf pan with plastic wrap and place the bottom layer of bread in the pan. Top the bread with the softened vanilla ice cream and spread evenly with a spoon. Place the middle layer of bread on top of the vanilla ice cream. Top the middle layer with chocolate ice cream and spread evenly with a spoon. Place the top of the banana bread on top and cover with the plastic wrap. Freeze for one hour or or overnight. Slice and serve. Enjoy!
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Ice Cream Sandwich Cake 🍦 Full recipe below, send it to a friend who’d love this! By: Pierce Abernathy and Tasty Ingredients (for 9 servings) 12 ice cream sandwiches 2 pt chocolate ice cream (690 g), softened 8 oz whipped topping (225 g), 1 container 12 sandwich cookies, crushed Preparation In an 8x8-inch (20x20 cm) square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish. Top layer of sandwiches with a layer of chocolate ice cream. Add another layer of ice cream sandwiches, and another layer of chocolate ice cream. Freeze for 1 hour. Crush sandwich cookies in a resealable bag. For the icing, combine the crushed sandwich cookies and whipped topping until well mixed. Cover frozen cake with topping. Garnish with more crushed sandwich cookies and serve immediately or freeze. Enjoy!